There’s nothing like a beautifully planted pot to bring life to the garden in late winter. Planted in early February and positioned near the back door, colourful containers give us something to focus on and appreciate, whatever the weather.
Why chillies are such a great choice to grow in containers
06.10.2023 - 11:19 / verticalveg.org.uk
If you like chillies – and you have enough sun to grow them in – they are a brilliant choice for containers and small spaces. In this post you can find out why I find them so good, my three favourite varieties (the choice of variety makes a big difference), and three wonderful sauces / pickles to make with your harvests. I’d love to learn about your favourite chilli varieties and homemade chilli sauces in the comments below.
Chillies are brilliant to grow when space is limited because:
- The best varieties have more subtleties of warmth and flavour than any you can buy. You can grow very hot chillies, too, if you like them. But it is the flavour difference that, for me, makes home grown chillies stand out.
- They are so versatile in the kitchen. They will add depth of flavour to a wide variety of dishes: curries (of course), tomato sauces, soups, salsas… Almost anything. Warning: they are addictive!
- They preserve so well. You can dry them, freeze them, or make them into all manner of delicious condiments. This means you can eat homegrown chillies all year round, even when you can’t pick them fresh.
- A few homegrown chillies go a long way. A big handful of tomatoes will make a delicious tomato sauce. But the same size handful of chillies will transform many meals. With some of the hotter chillies (like Alberto locoto), only half a chilli – or even a quarter – is enough to lift a dish. A whole chilli can sometimes make it far too hot! (If you are not used to cooking with hot chillies, it is important to learn to how use them in moderation. Too much heat will ruin a dish).
- Chillies are very productive in containers . I usually grow four to six plants. This is enough to keep us in fresh, dried and frozen chillies – and chilli
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